UMBRIAN-STYLE STEWED CHICKPEAS
This recipe for stewed chickpeas shouldn't require you to go to the grocery store with a list of produce to buy. Use what you have on hand to add flavor to this spread. This recipe is ever-changing, making it a completely customizable condiment.
Provided by Nancy Silverton
Categories condiment
Time 3h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Drain soaked chickpeas and place in a large saucepan. Add enough water to cover the chickpeas by 1-2 inches. Add 1 cup of the olive oil, bay leaf, sage, rosemary, prosciutto or bacon, carrot, celery, chile, garlic, and onion. Bring the water to a boil over high heat. Reduce the heat to very low and simmer the chickpeas very slowly, uncovered, until they are tender and creamy, about 3 hours. During the cooking process, keep adding more water to the pot as necessary so the chickpeas remain submerged in at least 1 inch of water. Keep salting throughout the cooking (up to a tablespoon, spread out over 3 hours), tasting as you go and being careful not to over-salt.
- Remove the bacon, herbs, and vegetables, leaving only the chickpeas. Drain, reserving the liquid.Squeeze the cloves of garlic out of their skins and add to the chickpeas (discard the skins). Transfer the chickpeas, garlic, 1 cup of the reserved cooking liquid, and the remaining amount of olive oil into the bowl of a food processor or a blender fitted with a metal blade. Purée to a smooth, spoonable paste with some texture. Add reserved cooking water as necessary until desired consistency is reached. Taste for seasoning, and add more olive oil or salt as needed before serving.(Note: These chickpeas go well with Chef Silverton's fett'unta.)
SPRING LAMB AND CHICKPEA STEW
Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It's important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
- Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
- When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
- To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.
Nutrition Facts : @context http, Calories 1070, UnsaturatedFat 37 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 11 grams, Protein 63 grams, SaturatedFat 29 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 0 grams
LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES
North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.
Provided by huskiebear
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 250.
- Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
- Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
- Stir in flour and cook until lightly colored (1-2 min).
- Add stock and deglaze pan.
- Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
- Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
- Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
- Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
- Stir in parsley, discard bay leaves and adjust seasoning just before serving.
Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33
MOROCCAN STYLE LAMB AND CARROTS WITH CHICKPEA PURéE
Provided by Melissa Roberts
Categories Food Processor Lamb Roast Dinner Spice Chickpea Carrot Fall Cinnamon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Roast lamb chops and carrots:
- Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
- Whisk together oil, spices, and 1 teaspoon salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
- Meanwhile, make chickpea purée:
- With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 teaspoon salt and purée. With motor running, slowly add oil and blend until smooth.
- Serve lamb and carrots on a bed of chickpea purée. Drizzle with pan juices.
UMBRIAN LAMB STEW WITH CHICKPEA PUREE
Number Of Ingredients 8
Steps:
- 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Put just enough lamb pieces in the pot as will fit comfortably in a single layer. Cook, stirring occasionally, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all of the meat is browned, spoon the 3 Return the lamb to the pot. Add the tomatoes and mushrooms and bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, 1 1/2 hours or until the lamb is tender and the sauce is reduced. If there is too much liquid, remove the cover for the last 15 minutes. 4 Just before serving, heat the chickpeas and their liquid in a medium saucepan. Then transfer them to a food processor to puree or mash them with a potato masher. Stir in a little extra-virgin olive oil and black pepper to taste. Reheat if necessary. 5 To serve, scoop some of the chickpeas onto each plate. Surround the puree with the lamb stew. Serve hot. excess fat from the pan. Scatter the garlic in the pan and cook 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits in the bottom of the pan. Bring to a simmer and cook 1 minute. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
UMBRIAN SAUSAGE AND LENTIL STEW
Number Of Ingredients 11
Steps:
- 1 In a large pot, cook the pancetta, onion, celery, carrot, sage, and red pepper with the oil over medium heat. When the pancetta is lightly browned, after about 15 minutes, stir in the lentils, tomatoes, and 1 teaspoon salt. Add cold water to cover by one inch. Bring to a simmer. Simmer the lentils 45 minutes. 2 Meanwhile, chop the sausage and place it in a medium skillet. Cook over medium heat, stirring occasionally, until the sausage meat is nicely browned, about 10 minutes. 3 When the lentils are almost tender, stir in the sausage and cook 15 minutes more. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LAMB SHANKS WITH CHICKPEAS AND OLIVES
Make and share this Lamb Shanks With Chickpeas and Olives recipe from Food.com.
Provided by misstasty
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Finely slice the red onions and crush the garlic. mince up the anchovies.
- Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
- Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
- Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.
Nutrition Facts : Calories 942.1, Fat 45, SaturatedFat 17.5, Cholesterol 304.3, Sodium 1008.7, Carbohydrate 34.6, Fiber 7.4, Sugar 7.2, Protein 96.3
LAMB AND CHICKPEA STEW
Make and share this Lamb and Chickpea Stew recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
- Stir in the spices and cook for 1 minute or until aroma is released.
- Add the lamb and brown well, stirring constantly.
- Stir in the tomatoes, stock and juice.
- Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
- Add the chickpeas and cook for a further 15 minutes.
- Sprinkle with the herbs and pepper and serve.
Nutrition Facts : Calories 582, Fat 32.2, SaturatedFat 10.9, Cholesterol 125.1, Sodium 588.3, Carbohydrate 32.6, Fiber 6.2, Sugar 2.9, Protein 40.9
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